1. The yuba that I bought is dry and hard, so I need to soak in water in advance. I soaked it for three or four hours in advance.
2. Soak dry fungus and wash hair, cut into small pieces, soak half an hour in advance, it will be faster with hot water
3. Soak the dried daylily in clean water for an hour and wash it several times with clean water
4. Cut the tomatoes into small pieces, cut the shallots into sections diagonally, and cut the green peppers into chunks for later use
5. Wash the pork belly, separate the fat from the lean, slice the fat, and cut the lean into small pieces
6. After the ingredients are ready, put the oil in the pan and heat it for 50%. Add the dried chili section, fry until fragrant, and add the sharp pepper and star anise to fragrant.
7. Saute the ingredients and add flaky fat, stir-fry on low heat to get the oil
8. After the fat is out of oil, add the lean meat, stir-fry, add soy sauce to color, add a little water and simmer
9. When braising the meat, cut the washed eggplant into small pieces for later use
10. Add tomatoes to the stewed meat to make a sauce, and add some tomato sauce at the same time
11. Add the drained yuba and fungus, stir fry evenly.
12. Add day lily and stir fry for a while.
13. Finally add the diced pieces, stir fry, add hot water, cover the pan
14. Bring to a boil in a covered pot, simmer for 5 minutes on low heat, turn the pot carefully with a spatula, and then simmer in the pot.
15. Add green pepper cubes, salt, and chicken essence to the cooked eggplant.
Tips:Add tomato sauce and stir-fry the juice, the final effect will be the same as adding red oil. When simmering the eggplant, don’t stir it randomly. Bring to a boil on high heat and collect the juice on low heat.
